Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
How it's done
Mix the icing sugar and freeze-dried raspberries in a bowl. Add the butter, egg white and salt, beat using the whisk on a mixer until the mixture becomes lighter in colour. Mix the flour and almonds, add to the bowl, mix quickly to create a dough, flatten a little, cover and chill for approx. 1 hr.
Roll out the dough in batches between two sheets of baking paper to approx. 4 mm thick. Cut out stars (each approx. 5 cm in diameter), place on two baking trays lined with baking paper. Cut a small star (approx. 1 cm in diameter) out of half of the stars, chill the biscuits for approx. 30 mins.
Approx. 12 mins. per tray in the centre of an oven preheated to 180°C. Remove from the oven, allow the biscuits to cool slightly on a cooling rack. Stir the jelly, spread on the warm biscuit bases.
Dust the tops of the biscuits with icing sugar and then with freeze-dried raspberries, place on top of the biscuit bases.
|Shelf life:||Keep in an airtight tin for approx. 1 week.|
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